Application of HACCP in retail food production operations.

摘要

This paper reports the successful application of HACCP principles in production of safe food at 4 foods service units (3 restaurants and a school food production system for 25 000 students) in Rochester, Minnesota, USA, all of which are under the jurisdiction of the Olmsted County Public Health Services. The 4 step HACCP management cycle followed involved: management planning and control; organizing and training; food operations; and HACCP team meeting. The chef (head food preparation manager), along with the kitchen HACCP team (cooks, kitchen personnel and servers), can reduce the risk of foodborne illness and control the hazards in food preparation and service. Food preparation personnel are the only individuals who can validate HACCP production methods and verify that they are used for the menu items that they prepare and serve. The chef trains and coaches personnel and posts audits that continue to involve the HACCP team in corrective action(s) and safe food production processes. Results of this HACCP production process are personnel pride and involvement, customer satisfaction and protection of public health, as well as protection of the owner's financial investment.